Thanksgiving – my favorite holiday!
Since most of our family lives in Pittsburgh, my sisters and I decided long ago that we would each pick one of the major holidays to host each year, and mine is Thanksgiving. With years of experience under our belts, my husband and I have become pretty good at preparing this annual feast.
We’ve also become fairly organized; homemade cranberry sauce, pies, yams, stuffing, and other sides are made ahead of time. My sisters and nieces provide salads and rolls. We’ve even mastered the techniques of making the mashed potatoes early and keeping them warm in the crockpot, so our only last-minute preparations are slicing the turkey and making the gravy.
When I think about turkey gravy, it reminds me of the great Gravy Debate of ’08. To be honest, I don’t remember the year, and it wasn’t really a debate. A friend had mentioned how much she liked Williams Sonoma turkey gravy; she thought it was so good, that it was her “go to” gravy for Thanksgiving dinner.
Now, Williams Sonoma really does make excellent gravy, and I’ve used it many times – but, my husband’s gravy is even better, and Thanksgiving wouldn’t be the same without it!
So, why do I think his gravy is so good? Since it’s homemade, there are no preservatives. And even more important, no giblets! He’s also an adventurous cook and a magician with spices. However, I suspect the real reason it’s so tasty is all the butter. After all, turkey drippings are basically turkey flavored butter!
My honey was willing to share his recipe, but all measurements are approximate since we just eyeball everything when we make it. If you’re feeling adventurous this year, try our gravy recipe. But remember to have a jar of Williams Sonoma turkey gravy on hand, too – it’s always good to have extra for leftovers!
What's in your gravy boat?
Homemade Turkey Gravy
Pour about a cup of turkey drippings and about a tablespoon of butter into a saucepan and whisk until butter is melted. Gradually whisk in about ¼ cup of flour. Bring the mixture to a simmer over low heat and cook until the mixture is a golden-brown color, stirring occasionally, about 5 minutes. Gradually whisk in about 4 cups of turkey stock (can use homemade or prepared) until the gravy is smooth; mix in a little water or cream if mixture needs thinned. Season to taste with salt and black pepper, then simmer about 15 more minutes to thicken the gravy and blend the flavors.